Olives, capers and anchovies are the secret to this smoky tapenade. Slather it over hunks of our BBQ'd Grillies for a savory, creamy appetizer.
8.8 ozGrillies (cut in 6 thick slices)
1 lemon (Juice)
3 Tbspcapers (chopped)
6 anchovy fillets (chopped)
For the tapenade
9 ozblack olives (pitted)
1 Tbspfresh parsley (chopped)
0.5 Tspblack pepper
3 Tbspolive oil
Heat a chargrill pan to medium heat and cook the Grillies slices until the charred stripes form on both sides of the sliced cheese. Pierce the Grillies slices on small wooden skewers.
To make a rough textured tapenade, simply mix all the ingredients together to form a coarse paste. For a smoother texture, tip the ingredients into a food processor and process for about 10 seconds to make a paste.
Posted on 06/02/2017 at 12:00 AM